Callaloo Cauliflower Cook-Up Rice

This callaloo cauliflower cook-up rice recipe is a remake of the Guyanese callaloo spinach cook-up. This low-carb dish is a delicious blend of riced cauliflower, spinach, squash, and creamy coconut milk.

Callaloo Cauliflower Cook-Up Rice

Traditional Callaloo Cook-up Rice is one of my family’s favorite quick rice dishes. Therefore, it made sense that it was one of the first cook-up rice dishes I attempted to make Whole30 compatible. This grain free version of a Guyanese classic has all the notes of the original recipe—callaloo or spinach, pumpkin (calabaza squash), and coconut milk. In this dish, rice is replaced with riced cauliflower but the flavor and texture are very similar to the original version of the dish which is always my aim when I remix a recipe!

Why You’ll Love This Callaloo Cauliflower Cook-Up Rice Recipe

• Quick & Easy: This meatless cook-up rice takes just 30 minutes to prepare from start to finish, for a convenient meal or side dish.
• Healthy Alternative: Callaloo cauliflower cook-up rice is a grain-free, low-carb version of the traditional Guyanese callaloo cook-up rice.
• Versatile: What I love most about cook-up rice is how adaptable the dish is. Add whatever vegetables and aromatics you prefer. It’s also great for clearing out any produce in the fridge before it goes bad.

What is Cook-up?

Cook-up rice is what we call dishes of rice, cooked in coconut milk. Typically cook-up rice includes rice, coconut milk, peas or beans, and protein. In some versions, we add vegetables instead of peas or beans.

Ingredients for Callaloo Cauliflower Cook-Up Rice

This recipe includes fresh ingredients for a nutritious, well balanced dish.

• Riced Cauliflower: This has a similar appearence and texture to traditional rice.
• Callaloo or Spinach: Use wither leafy green vegetable
• Pumpkin / Calabaza squash: Add squash for extra nutrients and a more filling dish.
• Green onions: This contributes a mild oniony taste and a hint of freshness.
• Garlic: This adds a subtly sweet, savory flavor to the rice.
• Wiri wiri pepper (or similar chili): If you want a kick of spice, add peppers.

See recipe card for quantities.

Choosing the right riced cauliflower

For this recipe, I use fresh store-bought riced cauliflower. The cauliflower bits are a bit larger and more forgiving. This gives a bit more wiggle room in the cooking process and allows the cauliflower to absorb a lot of the coconut milk for a greater flavor return in the finished dish.

However, you can also make this dish with frozen cauliflower rice. Check out my post on Coconut Cauliflower Rice to see my other favorite types of riced cauliflower and why I use different types for different dishes.

How to Make Cauliflower Cook-up Rice

Sauté

Warm up a skillet on medium heat and add a splash of coconut oil. Once the coconut oil is hot, toss in some tomatoes, green onions, and garlic. Give it a good sauté for a few minutes, then mix in pinach and your choice of pumpkin, calabaza squash, or butternut squash. Sprinkle in some salt, dried thyme, and black pepper for that extra flavor.

Simmer

Keep sautéing for about two minutes, making sure everything blends together nicely. Then pour in a cup of coconut milk, cover it up, lower the heat to simmer, and let it cook until the squash is easily pierced with a fork.

Add Riced Cauliflower

Now, add in some riced cauliflower, the rest of the coconut milk, and the wiri wiri pepper if you’re feeling a bit spicy. Mix it all up, cover it again, and let it simmer until the riced cauliflower is tender but not mushy—this usually takes around 5-8 minutes.

Take it off the heat. The dish should look a bit wet but not too soupy. As it cools, it might dry out a tad. Serve it up as it is or pair it with your go-to protein. Finally, enjoy your meal!

How to Serve Callaloo Cauliflower Cook-up Rice

I love serving my callaloo cauliflower cook-up rice with all of the usually trimmings for traditional Guyanese cook-up rice. Pictured above I paired it with Crispy Salmon Nuggets, some fried sweet plantains, pickled cucumbers and sliced tomatoes. This is a complete, wholesome, nutrient dense meal and one that makes me feel a bit closer to home!

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat it in the microwave.

Substitutions

Fresh ingredients are best. However, if you are like me and don’t always have access to fresh Caribbean or Guyanese ingredients frozen substitutions work just as well.

• Callaloo: Spinach (fresh or frozen) is a great substitution here
• Pumpkin (calabaza squash): The type of pumpkin we use in Guyana is called calabaza squash. Can’t find it where you are? No worries, butternut squash, American pumpkin and even kabocha squash works
• Riced Cauliflower: Fresh or frozen works for this recipe.

Frequently Asked Questions